1 graham cracker pie shell
1/2 cup milk
6 1.45 oz. Hershey bars with almonds
20 large marshmallows
2 cups whipped topping, thawed
Place milk, Hershey bars and marshmallows in a microwave proof bowl and stir to mix. Melt in the microwave by heating for 30 seconds, stirring and repeat in 15 second intervals until melted. Stir, set aside and allow to cool. Fold whipped topping into chocolate. Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.